Cookie dough banana ice cream

Who doesn’t love a dollop of delicious, creamy ice cream? Even when the weather gets colder? It’s probably one of my favourite desserts and my four year old would eat it at every meal if I let him!

Obviously all the additional sugar in the traditional dessert isn’t ideal and means that it’s kept as a ‘sometimes’ food in our house. Frozen banana ice creams are a win. They are full of healthy fats and, without added sugar, they are a fabulous gelato substitute. Not exactly like the original dessert, but I think they are just as delicious. The secret is to make sure the bananas are as ripe as possible because they are the only source of sweetness in the dish. This ice cream is very rich, so a little goes a long way. It makes a yummy creamy squishy treat on the go when served in a Super Squish pouch.

Peel the bananas and chop up into small pieces then freeze. Freeze in small batches – small enough to fit in your food processor. This is very important, as if you don’t freeze in small portions, it is impossible to put in the food processor. Blitz the frozen banana with all the other ingredients until smooth and creamy. Place into a freezable container or spoon into Super Squish pouches and freeze. Stir the banana ice cream every 30 minutes or so (if you remember!) until it’s frozen.

Delicious! Tastes like cookie dough…yum!

TIP:To make the banana ice cream nut free, substitute the nut butter for a tablespoon or two of cocoa for a chocolatey variation! You could also add chocolate chips before freezing.

ANOTHER TIP: You could spoon the banana ice cream into ice cube trays and then when frozen decant into a zip loc bag. You can then take a few cubes of ice cream out and pop into the Super Squish pouch when you want to go out. The ice cream will defrost a bit so its ready to eat! Its rich, so a few cubes are a perfect sweet treat.